Equipment
Ingredients
Shortcrust Pastry
- 450 g all-purpose flour, plus extra for dusting
- 225 g unsalted butter, cold, diced
- 120 ml water, ice-cold
- 15 ml white wine vinegar
- 5 g salt
- 2 g black pepper, freshly ground
Filling
- 1 butternut squash, peeled, deseeded, sliced 3-4mm thick
- 45 ml olive oil
- 2 zucchini, sliced 3mm thick
- 3 garlic, unpeeled
- 6 g thyme, leaves picked
- 400 g spinach, fresh
- 200 g roasted red peppers, drained, cut into 2cm strips
- 500 g ricotta, well drained
- 20 g parmesan cheese, grated
- 3 g red pepper flakes
- 3 g dried oregano
- 2 egg, beaten
- 6 g parsley, chopped
- 3 g basil, chopped
- 22 g breadcrumbs
- 30 g green olive tapenade
- 100 g feta cheese, crumbled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 699 kcal
- Protein
- 19 g
- Carbohydrates
- 67 g
- Fat
- 41 g
- Fiber
- 8 g
- Sugar
- 5 g
- Sodium
- 986 mg
- Saturated Fat
- 22 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 150 mg
- Potassium
- 1019 mg
- Calcium
- 367 mg
- Iron
- 5.9 mg
- Magnesium
- 117 mg
- Phosphorus
- 336 mg
- Zinc
- 2.1 mg
- Vitamin A
- 1183 mcg
- Vitamin C
- 71 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 4.8 mg
- Vitamin K
- 270 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.66 mg
- Riboflavin
- 0.82 mg
- Niacin
- 5.7 mg
- Folate
- 264 mcg
- Water
- 299 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine flour, diced butter, salt, and pepper in a bowl. Rub the butter into the flour using your fingertips until the mixture reaches a coarse breadcrumb consistency.
Add ice-cold water and vinegar to the flour mixture. Mix with a palette knife then your hands to form a dough ball. Flatten into a disc, cover, and chill for at least 2 hours.
Preheat the oven to 180°C (356°F). Toss sliced butternut squash with 30ml olive oil and seasoning, then roast on a baking tray for 30 minutes until tender.
Toss zucchini and unpeeled garlic with remaining 15ml olive oil and thyme. Roast on a separate tray for 15 minutes at 180°C (356°F) until tender.
Peel and mash the roasted garlic. Combine in a bowl with drained ricotta, parmesan, chili flakes, oregano, one beaten egg, parsley, and basil. Season and mix well.
Steam the spinach until wilted. Squeeze out all excess moisture and season.
Roll out two-thirds of the chilled pastry to a 2-3mm thickness. Line the base and sides of a 23cm springform tin, leaving an overhang, and chill.
Increase oven temperature to 190°C (374°F). Place a heavy baking sheet inside to preheat.
Scatter breadcrumbs over the pastry base. Layer with squash, half the ricotta mixture, spinach, red peppers, remaining ricotta, and zucchini. Finish with tapenade and feta.
Roll the remaining pastry into a 23cm disc. Place over the filling, seal the edges with water, trim, and crimp. Use trimmings for decoration.
Brush the top with the remaining beaten egg. Place the tin on the preheated baking sheet and bake at 190°C (374°F) for 20 minutes.
Reduce the oven temperature to 180°C (356°F) and bake for another 25-30 minutes until the pastry is golden.
Cool the pie completely in the tin, then chill for at least 2 hours before slicing and serving.
Chef's Notes
- For an extra flaky pastry, ensure your butter and water are as cold as possible. Don't overwork the dough, as this develops gluten and can make it tough.
- Roasting the vegetables separately allows them to caramelize and develop deeper flavors. Ensure they are cooked until tender but not mushy.
- Squeezing out all the moisture from the spinach is crucial to prevent a watery filling. A clean kitchen towel or cheesecloth works best for this.
- Allowing the pie to cool completely before slicing is key to letting the layers set, ensuring clean cuts and preventing a messy presentation.
- Consider adding a pinch of nutmeg to the ricotta mixture for an extra layer of warmth and complexity.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil and plastic wrap.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Soggy pastry base
Cause: Excess moisture from the spinach or vegetables
Fix: Cannot be fixed once baked.
Prevention: Ensure spinach is squeezed very dry and use breadcrumbs on the pastry base to absorb moisture.
Pastry sides collapsing during assembly
Cause: Pastry became too warm during handling
Fix: Chill the lined tin for 15 minutes before adding the filling.
Prevention: Keep the pastry case in the refrigerator until the moment you are ready to fill it.
Cultural Context
This Rainbow Picnic Pie draws inspiration from Mediterranean vegetable tarts and quiches, which often feature seasonal produce and rich cheese fillings. Its layered structure and portability make it ideal for outdoor gatherings, embodying the spirit of a leisurely picnic, a tradition enjoyed across many cultures, particularly in Europe.
